This major prepares students as entry-level culinary assistants who perform a variety of food preparation tasks in food services and/or food preparation. Students learn kitchen fundamentals such as safety and sanitation, equipment and knives, standardized recipes, measuring techniques, basic seasonings, and dry and moist cooking methods, along with preparation and/or presentation of all kinds of dishes including breakfast items, sandwiches, hors dâ€™oeuvres, baked items/desserts, and main menu dishes. Instruction provides an overview of restaurant duties and menus as well as management and owning and job readiness/independent living skills.